Like potato pancakes but with fewer carbs, these savory Zucchini Pancakes are the perfect side dish with grilled chicken or steak.
Zucchini Pancakes
My garden is always overflowing with zucchini this time of year. One of the best ways to use them is to make these easy Zucchini Pancakes. The batter is simple to whip up, and they cook in minutes. Some of my other favorite zucchini recipes are these Savory Zucchini Waffles, Zucchini and Feta Fritters, and Crustless Zucchini Pie.
Zucchini Pancakes Ingredients
- Zucchini: Measure two cups of grated zucchini from about two medium zucchinis.
- Shallots: Finely chop two shallots.
- Herbs: Chop fresh parsley and chives.
- Eggs: You’ll need two large eggs.
- Cheese: Use a quarter cup of grated parmesan.
- Flour: Use six to eight tablespoons of whole wheat flour.
How to Make Zucchini Pancakes
1. Grate the zucchini using the large holes of a cheese grater and squeeze out the excess liquid. Place it in a large bowl.
2. Make the Pancake Batter: Mix the flour, shallots, garlic, herbs, eggs, cheese, salt, and pepper with the zucchini. If the batter is too wet, add more flour, one tablespoon at a time.
3. Cook the Pancakes: Heat a large skillet over medium heat and spray with oil. Drop tablespoons of batter into the pan and cook for about two minutes on each side until golden brown. Set aside and repeat the process with the remaining batter.
Why do my zucchini fritters fall apart?
Here are some tips to ensure your savory zucchini pancakes hold together.
- Too Much Liquid: Zucchinis are 95% water, so squeezing out the extra liquid before making these fritters is essential. If your batter looks too wet and isn’t thick enough, add more flour.
- Not Hot Enough: If your skillet isn’t hot enough, the pancakes can stick to the pan. Before adding the batter to the skillet, make sure that the pan is heated to medium and then spray it with oil to prevent sticking.
Variations
- Zucchini: Use yellow squash instead of zucchini. If zucchini isn’t in season, try these Cauliflower Fritters.
- Flour: Substitute white whole wheat or all-purpose flour.
- Gluten-Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
- Shallots: Sub red onion.
- Herbs: Swap either of the herbs for fresh basil, dill, or tarragon.
- Cheese: Sub shredded cheddar cheese for parmesan, or if you’re allergic, omit the cheese.
What to Serve with Zucchini Pancakes
These healthy zucchini pancakes are the best side dish during the summer. They go great with grilled fish, chicken, and steak. And for some other sides to pair with them, try this Grilled Corn Salad, Watermelon Feta Salad, or Veggie Kabobs.
How to Store Zucchini Pancakes
Zucchini fritters will last up to four days in the refrigerator. To reheat them, warm them in a skillet or pop them in the toaster. You can also freeze them for up to three months.
More Zucchini Recipes You’ll Love
- Zucchini Casserole
- Sauteed Zucchini with Plum Tomatoes
- Zucchini Tots
- Zucchini Carpaccio
- Baked Zucchini Sticks
Zucchini Pancakes
Ingredients
- 2 packed cups grated zucchini, (from 2 medium zucchinis) squeezed of excess liquid
- 2 shallots, finely chopped
- 1/4 cup fresh chives
- 1/4 cup parsley, chopped
- 1 garlic clove, minced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 6-8 tbsp whole wheat flour
- kosher salt and fresh pepper to taste
- olive oil spray
Instructions
- Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.
- Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
- Heat a large skillet over medium heat and spray oil to cover pan.
- Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
- Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.
Fabulous recipe!! Easy and delicious! Thank you so much.
Absolutely delicious. I didn’t have parsley, so used cilantro. It worked. I added red onion instead of chives. Again, yum. I will be using this again.
I wondered what to dip zuchini pancakes into as a sauce?
Best Zucchi pancakes I’ve ever made, hands down! Moist, light and fluffy. You have to try these!
Easy to make and a great way to eat zucchini!
Easy to make, moist and delicious!! Family love them and will definitely be making more.
I made recipe exactly as written,but then cooked it on my Belgian waffle iron. No flipping of any pancakes. Delicious of course 😋.
I have made these twice using the batter in a mini single waffle maker. I used plain panko crumbs and Italian seasoning instead of flour and a mixture of imported Parmesan cheese and aged white cheddar cheese. Delicious. Ate two for breakfast this am.
These did not turn out good. They were flavorless, the wheat flour dominates the taste.
Made this per recipe; served with light sour cream as a side to spicey grilled pork and pineapple kabobs and baked potato. Picky hubby liked the “whole plate.”
These are delicious! We used the parm cheese option. Great as a side dish or a snack. I will try them again with cheddar cheese.
I made the Zucchini Pancakes yesterday. They were SO DELICIOUS!! That was the BEST recipe I ever made for the pancakes!! I LOVE zucchini!! I had 2 yellow zucchinis in my refrigarator, and when I received your recipe I tried it!! I want to thank you SO much for this FANTASTIC recipe!! I couldn’t quit eating them!!
Wonderful!!!!
New family favorite to make with all of our zucchini in the garden
Made your recipe years ago and thanks to your emails, saw it and made it tonight … just as great as I remembered
Can you tell me how many pancakes per serving? Supposing recipe is followed as written and pancakes are the size pictured?
yes this is 2 tbsp each. Serving size is 2 to 3 per person, or eat as many as you wish!
I have made these, but used my air fryer to cook them. 15 minutes on air fry crisp setting. Spray parchment with olive oil. You can turn them over and airfry for about 5-10 more minutes if you like them more crispy. They turned out great and so yummy. We dipped them in homemade buttermilk ranch dressing!
Looks delicious! Can these be frozen?
SUre
On your recipes that call for wheat flour can white flour be substituted because of allergies?
sure
To make the “batter” a little less watery, add about 2 T. crushed flax seed. This addition also provides more fiber to the dish.
Can these be frozen
Asking same. Can these be frozen?
Do you really need whole wheat flour for the pancakes.? I hate whole wheat everything.
I just made these tonight and used almond flour and they came out great!
Oh my goodness. We have yet to try one of your recipes that isn’t amazing. My whole family loved these! Thanks so much for all the healthy inspiration.
Simple and delicious! I swapped spinach for broccoli and mushrooms for tomatoes.
Delicious, I like this recipe better than Ina Garten’s. I had no shallots so substituted some minced red onion.
Tried this recipe and it was very good. The only thing I changed was I also grated the shallots instead of finely chopping them. It turn out very well. Will definitely make this again.
Made these this morning and they are a very good savory option for a vegetarian meal. We are always looking for dairy free options and so I omitted the cheese and the chives which I didn’t have on hand.
Will make again in the near future!
These are so good. I didn’t have fresh chives or parsley in the house but made these as a last minute dinner side. I will definitely be making them again. They’re also good the next morning crumbled up in Eggwhites. Thanks again, Gina, Every recipe I have tried has been delicious.
I love zucchini pancakes, but I never put cheese or chives in them as my son is allergic to dairy. Red onions work just as well (or better) as shallots. I’ve also used scallions when I didn’t have shallots. An old friend introduced me to zucchini pancakes many years ago when I popped up to visit her. We ate them for lunch topped only with a light drizzle of soy sauce. They were so good I asked for her recipe.
Looks amazing!!! Anyone have any serving suggestions for these? Sauces sides etc. I know it says they’re a side but I want to spruce them up and make them a meal 🙂
Made these for dinner and served with a side of FF Greek Yogurt, next time I’ll add fresh dill to the yogurt or make a Tzatziki sauce. Another delicious recipe from Gina!
These are amazing but I changed the recipe a little I blotted the wet zucchini after shredding it in my food processor. (I used a lot of paper towels) I used 1 medium RED ONION since I didn’t have scallions or chives. I used 1/4 cup shredded CHEDDAR CHEESE since I didn’t have Parmesan cheese. I used 1/8 cup fresh parsley instead of 1/4 cup. I used 4 T JIFFY CORN MEAL MIX and 4 T SELF-RISING FLOUR. I added 2 T MILK and 5 sprinkles of HOT SAUCE. This was phenomenal – my husband LOVES it! It made up 8 regular-size “pancakes” and I have enough left in the bowl to cook up 2-3 pancakes later! (Mine were about 3 – 4″ each) Note: when you’re ready to cook them in your skillet, dip out the zucchini mixture with a 1/4 cup measuring cup and flatten the pancakes in the skillet with the bottom of the cup measure so they’ll cook through better and faster. Cook them on low to medium heat so you won’t burn them. Get them a nice, toasty brown before flipping them over. Keep an eye on them so they don’t burn – you can peek at them by turning up a corner with your spatula. It takes time to prepare them, but well worth it – it’s really good.
Hi. How much better for 1 pancake do I can be accurate please
Can you please give the cup equivalent for these? I have one large zucchini. Thanks
I’m sorry, I didn’t measure by cups on this recipe.
This really answered my problem, thank you!
Delicious, we had them for dinner, served with a little butter and syrup.
I had some problems with mine, I think the mixure was a bit too wet. I think I should have drained the zucchini after I grated them. I didn't have parsely and chives, so I substituted them with basil and thyme. Taste wise this was brilliant, and I think next time around I will probably get them entirely right. My toddler and husband (who hates veggies) both ate them and liked them. It's a winner!
Did anyone ever freeze them? If so, how did they turn out?
These did not come out well for me….very soggy. The recipe did not say to salt the zucchini and then squeeze out the water so I didn't, figuring it would work. Most other zucchini fritter recipes suggest this so I should have known better. Also, I thought it needed more seasoning.
How big are medium zucchini? does anyone know how many cups of zucchini they used? i would think the ratio of zucchini to the other ing. would be important. please help, i'm in the middle of making a late dinner!!
thanks
I didn't have any shallots so I added some onion podwer instead. While I was in the spice drawer, I happened to see curry powder and thought, "why not!" These were delicious! Great use of zucchini!!
I added shredded carrots, dill, and basil, then ate these topped with kale/bell pepper salad and yogurt-pesto dressing. Wonderful.
THE BEST ! I LOVE THEM !
Does anyone know if these will freeze well? I have several zucs left to use up from the summer garden and would love to make up some of these and freeze them for use this winter…Thx!
I used chickpea flour instead of the flour, added 2 tbps of ricotta cheese,dry Parmesan, about 1/4 cup, fresh parsley, chopped onions and salt and pepper. For a sauce I used plain greek yogurt topped with some chopped roasted ancient red peppers. They are not crispy, but taste pretty good.
What's a good low cal sauce for these? I was going to try low fat sourcream with a little hot sauce mixed in???
These taste delish (I added red pepper and eliminated the cheese b/c I needed it for no-sodium diet). However, are they supposed to be crispy? Because mine aren't and I didn't know if I was doing something wrong.
THANKS!!!!!
Can these be made and frozen for future use?
Sure
2 medium zucchini make about 2 1/2 cups of grated zucchini. I make this all the time, but I add sour cream, grated cheese and a little hot sauce to the other ingredients, but don't use the parsley, garlic or chives.
I have a ginormous zucchini from my garden (out of town and hubby didn't pick it!) Can someone give me an approximate cup equivalent to the 2 normal sized zucchini called for in the recipe?
Just had these, absolutely delicious!
I loved these! They were a little creamy on the inside and crunchy on the outside. I omitted the parsley as I don't really like its taste, and I had to sprinkle with a little more salt when done. I will definitely make these again!
Hi, I was just wondering, how do you calculate your nutritional information? I have some "skinny" recipes I made up, and I want to know the nutrition facts to see if they are actually "skinny".
Wow these did not stay together for me. I don't know what I may have done wrong since I followed the recipe exactly. Any ideas what could cause them to fall apart?
Thanks!
Make sure your zucchini are well drained (After grating, I use a mesh strainer and press down with a spoon over a bowl) and let it sit until most of the liquid has drained out.
or add some corn meal till it stays together.
I added this in my weight watchers point calculator and it said 3 points instead of 4. Did anyone else get this as well?
I soooo wanted to like these. Made them last night. Thought they were awful. Not sure if it was the shallots or the chives or the whole concoction, but I ended up tossing them – i didn't even try to serve them to my family. I don't usually use chives in anything – but figured I'd give it a shot since the recipe looked good and I love the idea of the veggie pancakes. I won't be using chives in the future. Bought a while back of shallots, not sure what to do with those, now…
A disappointment.
Try leaving out the parsley, garlic and chives and add sour cream, grated cheese and a little hot sauce. I also add 1/3 C. corn meal. We love them!
I just made this because I had two zucchini in the fridge that were going to go bad! OMG! So quick and easy, made about 24 pancakes. I didn't have fresh chives so I used garlic, shallots, parsley & paprika. Unbelievable! Thank you so much!
Love your website,great recipes. I especially like the WW points + values. Thanks from Canada.
Oh this recipe has become a family favorite! I make these at least once a week, sometimes twice. Thank you so much for your fabulous recipes, I am a die hard fan.
It's official! I can't stop making these. They have become part of the weekly rotation – at least until the zucchini is no longer available at the farmer's market. Thank you for such a great recipe!
I don't but the cauliflower fritters come really close to the taste of them!
if you add a bit of baking soda these puff up real great! made them without the cheese and they were delish! Reminded me of my homemade potato laktes (pancake)! Do you have a skinny version of potato pancakes?
That's funny! I have so many zucchini recipes here! Try the zucchini enchiladas or Zucchini stuffed chicken next!
the zucchini stuffed chicken was awesome!!!
I googled, "Help I have way too much zucchini in my garden!" and your recipe came up. I substituted rosemary for the chives and parsley and added red bell pepper. Total winner! The rosemary gave it a fresh kick and the bell pepper gave it some nice color and texture. Thank you for freeing me from the grilled zucchini doldrums. Very fun recipe!
Just made these because we have way too much zucchini from our garden. The Hubs and I are completely smitten with these delicate little fritters! Can't wait to try more of your zucchini creations.
This was THE BOMB…OMG SOOOO GOOOD!!!!!!!!!!!!!
4 points plus
Do you know the pts+ value for these?
Looks Yummy!!!
I burnt these and they were still super tasty! Gina, I've tried many of your recipes and you've never failed me. These are a keeper in my regular rotation from this day on! I was thinking of making a balsamic/dijon reduction to act as a "syrup"… maybe next time!
This is a great recipe! For somthing different try substituting the parm for fetta!
Mmm… good. I just tasted my first zucchini pancake hot off the skillet. My eat my next one with a little sour cream or a sprinkle of parmesan on top. Thanks for the great recipe.
Thanks Gina for the step by step recipe. I am not much of cook so this was fun and filling. I must say yummy. The pancakes turned out so good…looking forward to more recipes…
I was so glad to see these!! I lived in Korea for a few years and this is one of dishes they make there, one of my favorites!! This version is just as delicious and way lower in points!! Thank-you!!!
Made these this afternoon! YUM-MY!
It's so minimal per serving it really wouldn't change the points.
If I were to use just regular white flour because I do not have whole wheat what the points go to per serving?
Can anyone tell me if this is 2.5 points per 1, or for a serving, which is 5? Thanks! 🙂
Wow, sounds deliciuous, I’ll go try to prepare it. I love your blog, you gave me inspiration to cook some great dishes!
They taste more like potato pancakes. They are very tasty!
Those look so good! I am saving this recipe for when my zuchini is growing and I hopefully have it coming out of our ears!
Wow! Those look amazing! Do they taste like zuchini bread? If they do, they will be a HUGE hit in my house. Will definately be trying this recipe. Thank you!
No they don't taste like zucchini bread – duh
These look so good – I am happy you found such a great substitute for an old favorite.
Thanks for this
Cheers
Cathy
www.wheresmydamnanswer.com
These look fantastic! We planted zucchini and if I recall you get lots of them, so I will definately try this recipe! Thanks for sharing!